It's easy peasy and tastes delicious.
Preheat oven to 180C / 160C fan and grease and line two tins.
Break four eggs into a bowl (I used duck eggs), then beat in 2 tsp instant coffee until dissolved.
Add 8oz softened butter, 8oz caster sugar, 8oz self raising flour and 2 tsp baking powder, then beat until thoroughly blended.
Add to tins then bake for about 25 minutes or until done. Cool on a wire rack.
Now the best bit - the buttercream icing! Blend 2oz softened butter, 6oz sifted icing sugar and 1 heaped tsp instant coffee dissolved in 1tbsp hot water.
Use some of the buttercream to sandwich the cake together then spread the rest on top. Don't forget to lick the bowl!
Eat and enjoy.
